800-900 g chicken thigh (without bone)
8-10 pieces fresh Shiitake-Mushrooms (black mushrooms)
1 pack Shimeji-Mushrooms
1-2 Negi ( Japanese leeks)
1-1.5 tablespoons grated ginger juice
3 tablespoons soy-sauce
3 tablespoons Sake
1 tablespoon sesame oil
2 tablespoons Potato starch
Salt
Pepper.

Direction:
Trim any excess fat and skin from the chicken carefully, and chop into small pieces. This work takes a little time, but after that the rest of cooking becomes easy. Slice the Shiitake - Mushrooms. This time I wanted the flavor gets more savory taste, so I added Shimeji - Mushrooms, Cut the Negi diagonally into slices. Mix all ingredients and seasonings. Add the ginger juice which has skin into the chicken. Add sesame oil, Sake and soy-sauce which is less than pre list. It is better to adjust seasoning carefully later, that's why I say that. Add salt and pepper and then mix well using hands. Add potato starch and mix well. Place on a big plate to steam. While cutting ingredients, prepare and heat a steamer. The picture shows a large steamer of Vita craft and stock pot When you put the plate in the steamer, it's better to put the plate in center of a big napkin and grasp two sides of the napkin, and then place into the steamer. Stir once, because the center part will take longer to cook. Taste the cooked part and adjust salt and soy-sauce as you like.

*** For Details about Ingredients , check your nearest Japanese Store.